Description
A quick and satisfying stir-fry with tender chicken, silky rice noodles, and crisp vegetables, perfect for busy weeknights.
Ingredients
Scale
- 8 oz rice noodles
- 1 lb chicken breast, sliced
- 2 cups mixed vegetables (carrots, bell peppers, broccoli)
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
- Oil for cooking
Instructions
- Cook the rice noodles according to package instructions, drain them well, toss with a little oil to prevent sticking, and set aside. Slice the chicken into thin strips and chop the vegetables.
- Heat about 1–2 tablespoons of oil in a large pan or wok over medium-high heat. Add the sliced chicken in a single layer and cook without moving for 1–2 minutes to get a light brown sear, then stir and continue until the chicken is cooked through (about 4–6 minutes). Remove the chicken to a plate and keep warm.
- Add a bit more oil if needed, then add the minced garlic and mixed vegetables to the hot pan. Stir-fry for about 4–5 minutes until the vegetables are bright and just tender-crisp. Return the chicken to the pan, add the cooked rice noodles, then pour in the soy sauce, oyster sauce, and sesame oil. Toss everything together quickly (about 1–2 minutes).
- Taste and season with salt and pepper as needed. Turn off the heat and sprinkle the chopped green onions over the top. Serve hot.
Notes
For a vegetarian option, replace chicken with extra mushrooms and tofu using vegetarian oyster sauce or hoisin.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 70mg